Caramel au beurre salé
Filed under Sauce
This sauce is utterly divine poured over vanilla ice cream …
100 g salted butter
200 ml whipping cream
100 g brown granulated sugar
Melt the butter and sugar together in a small pan, and allow to colour slightly, to a light golden brown. Pour in the cream, protecting your hands from splatters.
That’s it! Left-over sauce can be kept in the fridge and reheated gently.
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